Introduction
There are recipes that feel like sunshine in a bowl, and this crispy rice salad is one of them. The crunch of vegetables, the nutty sesame topping, and the golden rice crisps make every bite a delightful mix of flavors and textures. I first came across this dish during a summer gathering hosted by my dear friend Lina Vexley, who always knew how to transform simple ingredients into unforgettable meals. She served it with iced tea and laughter around the table, and from that moment, it became one of my favorite go-to recipes for both casual dinners and weekday lunches.
Crispy Rice Salad
Equipment
- Large Bowl
- Non-stick Skillet
Ingredients
Crispy Rice
- 2 cups cooked rice chilled
- 2 tbsp olive oil
Salad Base
- 1 cup cucumber sliced
- 1 cup carrots julienned
- 1 cup bell peppers sliced thin
- 1/2 cup red onion sliced
- 1 cup cherry tomatoes halved
Toppings & Dressing
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 2 tbsp sesame seeds to garnish
Instructions
- Heat olive oil in a skillet. Spread rice in a thin layer and cook until golden and crispy on both sides. Remove and let cool slightly.
- Prepare vegetables: slice cucumbers, julienne carrots, slice peppers and onions, and halve cherry tomatoes.
- Whisk together soy sauce, rice vinegar, honey, and sesame oil to make the dressing.
- In a large bowl, toss together the vegetables with the dressing.
- Top the salad with crispy rice pieces and sprinkle with sesame seeds before serving.
Notes
Nutrition
How to Make the Recipe
To create this crispy rice salad, begin with chilled, cooked rice. Leftover rice works beautifully because it crisps up faster and holds its shape. Heat a non-stick skillet over medium heat with two tablespoons of olive oil. Spread the rice evenly in the pan and press it down gently with a spatula. Allow it to cook undisturbed for several minutes until the bottom forms a golden crust. Flip or stir carefully to crisp more surfaces, then remove and set aside to cool slightly. These crunchy rice bites will serve as the star of your topping.
Next, prepare the vegetables. Slice cucumbers into half-moons, julienne the carrots for a delicate texture, and cut bell peppers into thin strips for color and sweetness. Add thinly sliced red onions and halved cherry tomatoes for brightness and acidity. Place all these vegetables in a large bowl to form the fresh base of your salad.
For the dressing, whisk together soy sauce, rice vinegar, honey, and sesame oil. This combination creates a perfect balance of salty, tangy, sweet, and nutty flavors. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
Finally, assemble the salad. Scatter the crispy rice over the dressed vegetables, ensuring every bite includes crunch and freshness. Sprinkle generously with sesame seeds for nutty aroma and extra texture. This salad can be served immediately for maximum crispiness, but it also holds well for a short while if prepared ahead. It’s versatile enough to be served as a light main course, a side dish at dinner, or a refreshing lunch bowl.
Conclusion
This crispy rice salad is proof that healthy meals don’t have to be boring. The contrast between fresh vegetables, savory dressing, and crunchy rice creates a dish that’s satisfying and memorable. It’s quick enough for weeknights yet elegant enough for gatherings, offering a versatile recipe that suits many occasions. Whether you’re meal-prepping for lunches or planning a light dinner, this salad brings flavor, texture, and nutrition in every bite. Give it a try, and it may just become one of your go-to recipes for effortless dining.